[1]张媛渊.固定化红曲酯化酶处理新醋提高品质的研究[J].中国调味品,2019,(06):20-25.
 Study on the improvement of quality of New vinegar by Immobilized Monascus esterase[J].CHINA CONDIMENT,2019,(06):20-25.
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固定化红曲酯化酶处理新醋提高品质的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年06期
页码:
20-25
栏目:
出版日期:
2019-06-20

文章信息/Info

Title:
Study on the improvement of quality of New vinegar by Immobilized Monascus esterase
作者:
张媛渊
文献标志码:
A
摘要:
以食品级卡拉胶(CG)与食品级海藻酸钠(SA)复合凝胶为固定化载体,采用包埋法固定化红曲酯化酶,在单因素试验基础上,通过响应面法优化固定化条件,将其应用于新醋,并对其与新醋的理化指标进行比对。研究结果表明:(1)固定化载体的浓度为1.68g/100mL、载体比例为5:2、固定化时间为153 min、固化液浓度为2.4%、酶液添加量7.23mL,其相对酶活力可达到99.79%。(2)固定化酯化酶醋作用醋温度为40℃,固定化酯化酶添加量为9g/100mL,处理时间为24h,总酯含量可达到12.87g/L,相对于新醋的提高了32.31%,感官评定与3个月自然陈酿食醋口感相当。
Abstract:
Immobilized Monascus esterification enzyme was used carrageenan and sodium alginate of food grade as immobilized carrier by embedding method.Immobilized enzyme condition was optimized by response surface methodology on the basis of single factor experiment.Then it was applied to acceleate aging new vinegar, then the physicochemical index of the vinegar was compared with the new vinegar.The results showed that the optimal conditions were that gel concentration was 1.68g/100mL,ratio gel was5:2, immobilization time was 153 min, curing solution concentration was 2.4%, enzyme solution addition was 7.23mL,in this way the relative enzyme activity was reached 99.79%.The temperature of immobilized esterification enzyme was applied vinegar was 40 ℃,the amount of immobilized esterase was 9g/100mL,and processing time was 24 h, which total ester content reach to 12.87 g/L, than the original vinegar total ester content increased 32.31%, sensory evaluation was similar to that of natural aged vinegar for 3 months
更新日期/Last Update: 2019-11-06